Preheat the oven to 190°C, 375°F, Gas 5. Rinse the lentils and put into a pan with the bay leaves and halved shallot. Cover with cold water, bring to the boil, then simmer gently for 30-40 minutes, until cooked.

Meanwhile, toss the squash and tomatoes with 2 tbsp of the olive oil on a baking tray. Season and roast in the oven, stirring once, for about 20 minutes, until tender and browned. The tomatoes should be collapsed but still juicy.

Heat the remaining oil in a frying pan. Add the fennel with a pinch of salt and fry gently for 5-6 minutes, until softened but still with a bit of bite.

To make the dressing, whisk together the oil, mustard and honey in a bowl. Add tarragon vinegar or lemon juice to taste (about 2-3 tsp). Season well.

When the lentils are cooked, drain well and toss, while still warm, with the dressing. Toss in, too, the roasted squash and tomatoes, the cooked fennel, chopped shallot and the parsley, cooked chicken pieces and preserved lemon rind.

Adjust the seasoning to taste and finally toss in the rocket or spinach leaves just before turning out onto a platter or into a bowl, ready to serve. Decorate with the chopped feathery tops from the fennel.